Roll * Melanie *

Submitted by enr on 19 Jul 2013
# For the base:
5 eggs
65 g flour
115 g sugar
1 vanilla
# For the filling:
450 ml cream
115 g butter
225 g of dark chocolate
# For decoration:
640 g fine powdered sugar
250 g butter
3 tsp milk
1 vanilla
Roll * Melanie *
Photo added on
Photo author
For the base: preheated oven at 230C degrees, cover baking tray (43h30 cm) with baking paper and it brush with butter. In a large bowl, beat 2 whole eggs, 3 egg yolks and 100 g of sugar thick cream. Sift flour (and vaniliikata) and gently mix with the egg mixture, stirring up the bottom with a spoon or spatula. In another bowl, beat 2 egg whites with a pinch of salt and the remaining 15 g of sugar. Gently mix egg white with egg mixture. Pour the dough into the pan and gently shake to evenly spread out the dough. Bake about 10 minutes (it took me less). Check at the end of a toothpick if the base is baked good. The oven is strong, so be careful not to burn. Once you remove the base from the oven let it to cool for 10-15 minutes, then remove from the tray, remove the paper, put a towel over him and gently curl. Leaving it to cool completely. Optional syrup can be the base, but a little (do not want to be banging, right?). For the cream (chocolate mousse): In a small bowl, melt the butter and chocolate, stirring constantly so as not to burn the chocolate. Let the mixture aside to cool slightly. Beat the cream, but not too much, not solid cream. Her tips should be soft and fall gently. Pour a little of the cream into the chocolate to make it heated. Pour the chocolate mixture into remaining cream and mix (you will feel that musat tightens, this does not scare you) until homogenize the cream. For decoration (cream): Beat the butter a few minutes until turns white. Sift powdered sugar with vanilla and carefully and gradually added it to not happen all around you :) Add the white and milk. Stir long until you get a nice smooth mixture. Use store-bought icing sugar, do not do it in the house (not so fine as store-bought). I Brave sugar and cream I was not able to completely dissolve, as it is not fine enough. Cold roll develops carefully smeared with mousse evenly and is rolled back. After filling and tucking roll brush it with a little of the oil mixture to cover the base, so it decorate it will not be visible in protsepchetata. Garnish with remaining oil mixture. Of course you can leave the roll and without decoration. * This roll put together from several different recipes.
0 users
19 Jul 2013


Melanie looks so beautiful! And I liked the recipe will surely do it :)

Tasty is. As do upload photo and say what you think. Hope you like it. :)